Vegetable Casserole

Per Tashi’s request, I made vegetable casserole for tonight and tomorrow’s Christmas lunch/dinner.  This actually turned out good even though I only used crumbled onion rings as toppings instead of French Fried Onions.



  • 1 can Campbells® Condensed Cream of Mushroom Soup
  • 1 1/2 cups shredded cheese (I used cheddar cheese)
  • 2/3 cup sour cream
  • 2 cups vegetable blend (broccoli, cauliflower, carrots, green beans), cooked and drained
  • 2 cans French’s® French Fried Onions – (I didn’t have this on hand by the time I fixed this dish, so I used onion rings as toppings)
  • ground black pepper



  1. Combine cream of mushroom soup, 1 cup cheese, sour cream, black pepper, cooked vegetables and 1 can onions in a baking dish.
  2.  Bake at 400°F for 20 minutes or until the vegetable mixture is hot and bubbling.  Stir the vegetable mixture.  Sprinkle with remaining cheese and remaining 1 can onions.
  3.  Bake for 5 minutes or until the onions are golden brown.

Note – You can always substitute/use your favorite vegetables for this casserole.  The best part is, it’s ready in less than an hour.



“Food is symbolic of love when words are inadequate.” – Alan D Wolfelt

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